Hyderabadi Chicken Biryani in a Steel Handi

Method 6 steps

1. 01

   Combine the chicken with the yogurt, ginger-garlic paste, chili powder, biryani masala, half the fried onions, the chopped mint, lemon juice and 1 1/2 teaspoons salt. Marinate for at least 1 hour.

2. 02

   Spread the chicken and marinade over the bottom of a heavy handi or Dutch oven.

3. 03

   Boil the drained rice in plenty of salted water with the shahi jeera and cardamom for 6 minutes until about three-quarters cooked, then drain.

4. 04

   Layer the rice over the raw chicken, drizzle with the saffron milk and ghee and scatter with the remaining fried onions.

5. 05

   Seal the pot with foil and a tight lid. Cook over medium-high heat for 5 minutes until you hear sizzling, then reduce to the lowest heat for 35 to 40 minutes.

6. 06

   Rest for 10 minutes, check that the chicken reads 165 F near the bone, and serve from the pot garnished with mint leaves, with warm salan alongside.

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